All finely chopped and lightly sauted in a pan with a tblsp of olive oil

Then add

One chopped and deseeded red pepper

Four small blocks of spinach (I Iike the Taj frozen ones – they come in a box)

Three fresh tomatoes, chopped (not tinned)

One cup of red lentils

Half a cup of minced Quorn (this isn’t vital btw)

A good pinch of dried oregano and basil

One heaped tsp of veggie stock – i.e. Vegeta

A tblsp of tomato puree

Seasoning

Stir all the ingredients then add enough water to cover them. Simmer and watch for half an hour, adding water when necessary – the lentils will expand, but the veg will give water too.

Cook for a further 15 minutes whilst you boil a pan of water for the spaghetti – I use Sainsbury’s Free From – it’s free of everything *and* made in Italy from rice, maize and quinoa flours!

This amount of bolognese can make 4 servings (depends on how much you like – ratio of bolognese to spaghetti is important and a personal preference).

Or it’s possible to later add a small can of kidney beans, some cumin, chilli flakes and a piece of dark chocolate. Then you have chilli for the next evening. Served in tacos or with brown rice – very nice.

I feel the need to try something out and see if my body likes it. For a while I’ve been veggie on and off and I think my bod has reacted in interesting ways to the changes.

For the next six weeks I’m going vegan and wheat/gluten free – all is ready – things are being made right now. It’s not that difficult – so much is available and unless you are nut-intolerant, there are many possibilities and one or two international cuisines that can enable. But mostly, vegetables and fruit are the main ingredients. It’s difficult to get vegan and wheat-free ready-made things like sausages – so they are a treat.

I make my own bread, mostly, and will be doing entirely for this period of time. There are pittas in the freezer, Japanese crackers and oatcakes for immediate take-out and lunch breaks -and yes, they are all without wheat and gluten.

My cottage bread today is spelt/no gluten/oatmeal and smells wonderful, even as I knead it. There’s an aubergine and black-eyed bean casserole (topped up with onion, garlic, celery, carrot, courgette, green beans, tomato puree, marjoram, bay leaf, chilli flakes, seasoning), to be served with a dollop of soy yoghurt.

An experimental fruit n root loaf of sorts is in the oven made of grated apple, carrot, parsnip, dried apricots, pomegranate seeds, orange pith, walnuts and binding ingredients including flax seeds gluten-free flour, almond milk, rolled oats. Will see how that turns out – it has risen, which is a good sign!